Aired (January 19, 2025): From ‘Farm’ to ‘World-Class,’ Chef JR Royol puts his spin on the traditional culinary school dish–Duck a l’Orange.
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LifestyleTranscript
00:00When you enter culinary school, there are traditional dishes that you need to go through.
00:08One of them is Duck Alorange or Duck Orange.
00:12So, I'll just make my own version.
00:15It's a bit technical because there are a lot of components,
00:18specifically the sauce that you'll make.
00:21But this time, we'll make a simpler version.
00:26We'll make Duck Orange.
00:30So, this is our Taken Duck.
00:34It's farm-raised here in Farmi Sordani.
00:38So, before I tenderize it,
00:42because the traditional Duck Orange or Duck Alorange is roasted,
00:49this time, we'll just use a pressure cooker
00:51to make it easier, simpler, and more replicable.
00:55To make it more practical if you're planning to try it at home.
00:59One of the requirements of Duck Orange is for us to have a very nice broth.
01:06Because this will be the heart of our sauce.
01:11So, I'm making sure that this, especially the feet,
01:15which are full of collagen,
01:17and the head,
01:18will be included in tenderizing our duck dish.
01:23And then, we're just gonna toss in,
01:25of course, the garlic.
01:38Onions.
01:43And our bay leaves.
01:45Let's season it with salt,
01:48and our whole pepper.
01:56So, we'll just lock it, seal it,
01:59and then we're going to pressure cook this for at least an hour.
02:03And then, we'll return it, extract the sauce,
02:07and then we'll finish off the dish.
02:17So, we've tenderized and cooled our ducks.
02:23And we're just preparing the other components
02:25so that we can make and finish off our dish
02:28by using our stock for our sauce.
02:32This is our duck.
02:34So, of course, since it's Duck Orange,
02:37we will be using the orange juice.
02:40You could use the ready-to-drink concentrate,
02:49or I would prefer to use the fresh one
02:53because I can still get its rind.
02:55I will also use this to infuse more flavor
02:59and also as a garnish.
03:03So, this is the orange peel.
03:05We're just making thin slices,
03:11or what we call julienne.
03:19And also, as mentioned, the stock is very important here.
03:23For the sauce, we're just going to reduce the vinegar.
03:29We have onions here.
03:49So, the flavor profile that we're building here,
03:52as you can see, definitely, there's a bit of sourness,
03:56the umami, and the mouthfeel from the stock that we have made
04:00out of the ducks that we've boiled.
04:04And then, sweetness, we'll be adding here some honey.
04:07Also, for texture, so that our sauce looks good.
04:11And then, we will be finishing it off by adding some butter.
04:15Duck stock.
04:22And of course, our julienne orange peel.
04:30Let's also add some cloves of garlic.
04:46This is the orange juice.
05:00Adding in our honey.
05:03And then, we'll just add the butter to finish.
05:08Turn off the heat.
05:10So that it will look better.
05:15So, we'll just add the butter to finish.
05:18Turn off the heat.
05:20So that it will look better.
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06:14Let's go surf, boys.
06:16Attack.
06:18So, you guys are here.
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